Ġellewżata (Hazelnut Prinjolata)
Inspired by the traditional Prinjolata, this is a hazelnut variation of the popular Maltese Carnival sweet.
Ingredients:
Filling:
3pkts (450g) Devon Hazelnut Creams
2pkts (120g) Devon Mini Digestive Biscuits
150g Roasted Hazelnuts
100g Glazed Cherries (chopped)
80g Chocolate Chips
10ml Whiskey or Brandy
Buttercream:
250g Unsalted Butter (room temperature)
200g Icing Sugar
1tsp Vanilla Essence
Italian Meringue:
3 Egg Whites
180g Sugar
60ml Water
1/4tsp Cream of Tartar
Decoration:
10g Dark Chocolate (melted)
20g Glazed Cherries (halved)
20g Roasted Hazelnuts
Method:
Crush the biscuits and roasted hazelnuts. Using a blender, leave some bigger bits with the pulse function.
Place the butter in a large bowl or a food mixer bowl. Whisk until it is softened, gradually add the icing sugar, and finish with the vanilla essence. You should have a fluffy cream.
Add the crushed biscuit and hazelnuts to the bowl followed by the chopped cherries, candied peel, chocolate chips, and the whiskey.
Mix well until well combined. Using your hands is the best method, and using a glove makes things less messy. Work it well until you get a sticky dough texture.
Line a domed shape bowl with cling film roughly the size of the dough, and press the dough firmly into it.
Cover the top with cling film and refrigerate for at least an hour.
In the meantime prepare the Italian meringue.
In a small saucepan, combine the sugar and water.
Heat over medium heat, without stirring, until it reaches 118-121°C on a candy thermometer.
While the syrup heats, beat the egg whites and cream of tartar in a clean, dry bowl until soft peaks form.
Once the syrup reaches the correct temperature, reduce the mixer speed to medium and slowly pour the hot syrup in a thin stream down the side of the bowl. Be careful as the sugar is extremely hot.
Increase to high speed and continue whisking until the meringue is glossy, thick, and cooled to room temperature (about 5-7 minutes).
Remove the dough from the bowl and place it on a serving dish. Remove the cling film and cover with the meringue.
Decorate with halved cherries and hazelnuts and drizzle melted chocolate on the whole surface.
Refrigerate until set.
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